Search a meal
All dishes:
Meal families
Shellfish and Seafood
Spiny lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
Desserts
Pineapple carpaccio
Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.
> view pairingsCheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.
Poultry
Roasted capon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsSheep and Goats
Spit roasted kid goat with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsVeal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
> view pairingsDesserts
Pineapple sable
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsSheep and Goats
Roast baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsMain meals
Ravioles du Dauphiné with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsCheeses
Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
Mushrooms, Vegetables, Pasta and Rice
Imam bayildi
Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.
Sea fish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairings

